Vietnamese Crispy Shrimp Spring Rolls with Noodle Salad (Bún Chả Giò Tôm)

Cook the rice noodles according to the package instructions (approx. 3-4 minutes in boiling water), then drain, rinse thoroughly with cold water, and set aside to drain.

Cut the carrot and cucumber into thin matchsticks (julienne). Shred the lettuce, tear the mint and coriander into smaller leaves, and finely slice the spring onions.

Finely chop half of the cleaned shrimp (or blend into a paste in a food processor), and cut the other half into smaller pieces for a more rustic texture. In a bowl, mix the shrimp with the white parts of the spring onions, 1 minced garlic clove, 10 ml of fish sauce, and a little grated carrot.